Member since Apr 2013
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Reviewed Perfect Pot Roast
Apr 3, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I'm sorry to be the (apparently) lone dissenter .... I followed the recipe except I substituted chicken stock for the wine. The meat was not tender, at all. I put the roaster - covered - back in the oven, this time at 350 degrees for 1-1/2 hours. The result was what was expected: tender and scrumptious.
I think the wine may be key to...”